Indian peppers

    25 min

    A quick and perfectly spiced Indian dish with a colourful combination of peppers. Urad dal, also called black gram, can be found in Asian markets, but can be left out if you can't find them.

    4 people made this

    Serves: 4 

    • 3 red or yellow peppers
    • 1 tablespoon vegetable oil
    • 1 teaspoon urad dal
    • 1 teaspoon black mustard seeds
    • 1 teaspoon cumin
    • 1 red chilli (or less to taste)
    • 1 pinch asafoetida
    • 2 tablespoons chickpea flour
    • 1/2 teaspoon turmeric
    • salt to taste

    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Remove the stems and seeds from the peppers and cut them into wide strips.
    2. Heat oil in a pan and add in the urad dal, mustard seeds, cumin, chilli and asafoetida. Fry for 1 minute, stirring all the time, until the mustard seeds burst.
    3. Add peppers and mix everything. Sprinkle with chickpea flour and add turmeric. Add some water to dissolve the flour.
    4. Cover and simmer for 4-5 minutes. Remove chilli. Season with salt. Serve hot.

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